Eggless Chocolate Brownies

 Ingredients

1¼ cups low fat milk 1 tbsp white vinegar. 1½ cups AP Flour. ¼ cup cocoa. 1 tsp soda- bi-carb. 1¼ cups sugar. (Original recipe had 1½ cup+2tbsp). ½ cup oil. 1 tsp vanilla essence. 2 tbsp crushed walnuts and chocolate sauce for decoration. 9 ” Square tin. Process: Grease the tin and dust it with flour. Preheat the oven at 160 C. Boil milk and add vinegar. When the milk starts to curdle, keep it on                                                    fire for 30 seconds and take it off gas. Let it cool down completely. Sift all the dry ingredients and keep the mixture in a mixing bowl. To it add the paneer with whey and oil. Add essence and mix well                                                                  with a wooden spoon till well combined. Pour the batter in the prepared tin and sprinkle walnuts over it. Bake at 160 C for 40 minutes. When done remove from oven and let it cool completely. Remove the brownie from the tin. Sprinkle powdered sugar over it. Cut into pieces. Warm it in microwave for 20 seconds and serve with ice cream, topped with chocolate sauce.

Basic choclate

from 4thsensecooking

Ingredients:

Cocoa powder - 1/4 cup
Milk powder - 200gms
Sugar - 1 cup
water - 1/2 cup
Butter - 1/4 cup
Vanilla essence - 1/2 tsp
Nuts and raisins 

Method:

Take water and sugar in a saucepan and allow it to boil until it reaches 1 string consistency. Remove from fire and add butter to it. Once it melts down, add the milk powder, cocoa powder and vanilla essence. Mix really well until everything blends. Allow it to cool down for few minutes. 

Grease your hands slightly with butter. Pinch small portions of the chocolate and roll them into balls. 

Refrigerate for a while and wrap them in colored papers or arrange them in gift boxes :) 

This quantity would make around 35 small chocolate balls. Anyways it depends on the size and shape you make. 

Brownies

from sumscooking

All Purpose Flour - 1 Cup

Cocoa Powder - 1/2 Cup

Icing Sugar + 1 Tbsp Icing Sugar(For Dusting) - 3/4 Cup

Baking Soda - 1 tsp

A Generous Pinch Of Salt

Vegetable Oil / melted butter - 5 Tbsp

Vanilla Essence - 1 tsp

Buttermilk - 1 Cup

Instant Coffee - 2 tsp

Dark Chocolate Pieces Or Chocolate Chips - 1/4 Cup Chopped 

Preheat oven to 180 C Grease an 8" square tin and line up a parchment paper or aluminum foil with the edges hanging over the pan slightly Sift all purpose flour, sugar, baking soda, salt and cocoa powder together a couple of times until they are mixed well Melt instant coffee powder in a tbsp of hot water and let it cool Whisk in the melted butter/oil into the butter milk and add vanilla essence and coffee solution and whisk again until you get a uniform mixture.

Fold in the dry ingredients into wet ingredients and mix very gently with a spatula or spoon.

Dust the choco chips/dark chocolate pieces with a tsp of flour and fold into the batter.

Transfer the batter mixture in it to get 1" thick layer of the mixture.

Bake for 25-30 mins at 180 degrees or till done.

Cool completely and remove from pan and cut into squares.

Serve with a scoop of vanilla Ice cream and chopped and toasted walnuts. You can add some chocolate sauce as well to elevate the dessert to the next level!

Cocoa Chocolate Sauce

Ingredients 1½ cups of milk 1 oz (30 g) of butter 4 tbsp of sugar 4 tbsp of Cadbury's cocoa powder 2 tbsp of cream 1½ tbsp of cornflour ½ tsp of vanilla essence

Method Blend together the milk, sugar, cocoa powder and cornflour with a whisk until a smooth paste has formed. Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil. Reduce the heat and simmer for 2 minutes. Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture. Finally, add the vanilla essence and the cream and stir well. Serve the sauce warm with your favourite pudding.

Jam rolls /Swiss Rolls

source Shreezexperiments

Eggless Swiss Roll 

Ingredients 

All purpose Flour - 1 cup

Castor Sugar - 3/4 cup

Milk - 1/3 cup

Curd - 1/2 cup

Baking powder - 2 tsp

Baking Soda - 1/2 tsp

Vanilla Essence - 1 tsp

Salt - 1 pinch

Jam as required

Method:
Grease a baking tray
Pre-heat the oven to 180C
Mix the Castor Sugar, Curd, Vanilla Essence and Milk
Add in the baking powder and baking soda
Let it sit for 5 mins and froth
Sift the flour and salt together
Add to the wet mixture and fold in slowly
Pour into the baking tray into a thin layer and bake for 25 - 30 mins or till  a toothpick inserted in the center comes out clean
Cool it for 15 minutes and invert the tray on a flat surface to get the cake
Invert the cake slowly
Apply a coat of Jam (as think as you want)
Fold tightly from one end and let it sit for 10 mins
Cut into rounds and serve

Pasta Cold

Recipe by Sanjeev Kapoor

Ingredients
• Cherry tomatoes,halved 10-12
• Penne 1 1/2 cups
• Salt to taste
• Broccoli,separated into florets 1/4 medium
• Sugar 1/2 teaspoon
• Black peppercorns 10-12
• Basil leaves 15-20
• Olive oil 2 tablespoons
• Cottage cheese (paneer),cut into 2 inch long strips 150 grams
• Vinegar 1 tablespoon
• Castor sugar (caster sugar) 1 teaspoon
• Pine nuts(chilgoza) or chopped walnuts (akhrot) 2 tablespoons

Method
Cook the pasta in five to six cups of salted boiling water till al dente (cooked, but still firm to the bite). Drain, refresh in cold water and spread on a large plate to cool. Boil the broccoli with salt and sugar for two to three minutes. Drain, refresh in cold water and set it aside. Reserve three to four basil leaves for garnishing and crush the rest with the peppercorns and one tablespoon of olive oil with a mortar and pestle. Stir the remaining olive oil into the paste. In a large bowl combine pasta, cherry tomatoes, broccoli, paneer, prepared paste, vinegar, caster sugar and salt. Toss well to mix. Transfer the salad onto a serving dish, garnish with the remaining basil leaves and pinenuts or walnuts and serve immediately.
Chef's Tip
You can also use large tomatoes cut into quarters in place of cherry tomatoes.

DONUTS

FROM 4THSENSECOOKING

Ingredients:

All purpose flour(Maida) - 1 1/4 cup
Fresh yeast - 2 tsp
Milk - 1/4 cup
Water - 1/4 cup
Butter - 1 tbsp
Powdered Sugar - 3 tbsp
Salt - a pinch
Vanilla essence - 1/2 tsp
Glaze

Method:

Warm the water and add the yeast and a tsp of sugar to it. Leave it untouched for ten mins. Then mix well till the yeast dissolves. 

Combine the flour, powdered sugar, salt, vanilla essence, milk and the yeast mixture together and knead into a soft dough. 

Bring the butter to room temperature and mix it to the dough and knead again till the dough is smooth and elastic. 

Place the dough in a bowl and cover with cling film. Leave it untouched until it doubles. It would take around 20-40 mins. 

Press the dough lightly to remove air and knead softly. Now roll out the dough to 1/4" thickness on a well floured surface. Use cutter and cut out the desired shape and leave them on floured butter paper for another ten mins until it doubles again. 

Heat oil in a pan. Carefully lift the dough rings and fry them in hot oil on medium flame till golden brown in color. 

Donuts are ready :)

Cinnamon sugar glaze:

Powder cinnamon and mix it with some caster sugar. Spread this on a plate and dip the doughnut in it until it gets coated with sugar on all the sides. 

Sugar icing:

Take few tsps of icing sugar in a bowl and add desired food color to it. Add just a few drops of water to it and mix well till it forms a paste. Fill this in a paper cone and draw desired designs on the doughnut or simply drizzle it over the doughnut. 

Chocolate glaze:

Ingredients:

Powdered sugar - 1 cup
Cocoa powder - 4 tblsp
Milk - 5 tsp
Vanilla essence - 1/2 tsp

Method:

Mix all the ingredients in a bowl and see to that it doesn't form lumps. The thickness of the glaze is upto you. You can adjust the quantity of milk to make it thick.

Dip the doughnuts in the glaze and allow it to set for 10 mins.

Easy Doughnuts (without egg)

from my Singapore kitchen

Easy dougnuts as the name say its very easy to make..No much of kneading required like the normal bread dough. You can keep the dough in fridge and can fry these soft and yummy beauties any time when you like. No dougnut cutter or glass required to get this shape. Here I have used cinnamon and sugar. You can use any topping that you desire. The dough can be kept in fridge for 1 week without any problem.. The longer you keep the softer the doughnut become.

Ingredients:

• Plain flour- 2 cups
• Yeast- 1 tsp
• Milk- 1/2 cup
• Butter- 50 grams
• Sugar- 2 tbps
• Salt- 1tsp
• Water- as required
• Oil- 1tbps
• Oil- 1/2 cup for frying
• Sugar and cinnamon- as required

Method:

• Heat the milk until warm and add in the butter and allow it to melt completely.
• To the flour add in the rest of the ingredients and the milk and knead. 
• Add in water if required to get a loose dough which is sticky to your touch, but not too loose like batter.
• Add few drops of oil to your hand and give a good mix to the dough for a minute.
• Allow it to rise for two hours.
• Mix the dough once more and you can keep it in the fridge until you are ready to fry them.
• I make the dough and keep it ready in the fridge if some visitors are coming. Keep it out for at least half an hour before frying.
• I fry them one at a time.If you want more to be fried in a single shot add more oil.
• Heat oil and when the oil is hot, pinch a lemon size dough using a wet hand or lightly greased hands in oil.
• Lay the ball on your left palm and make a hole with your right index finger and circle it so that the hole stretches.( Just like you make vadai)
• Now lift the ball with your right hand holding on to the hole.
• Stretch the hole using your left and right index fingers and lay them into the hot oil.
• Reduce the flame and cook both sides until its done.
• Drain into paper towels and sprinkle with the cinnamon sugar.
• If you are planning to frost it with chocolate, allow the doughnuts to cool completely.
• Soft, moist and springy doughnuts are ready to tantalize your taste buds.
• Keep any left over dough in the fridge for upto a week.

Garlic Bread sticks

from Divya's cook book

Ingredients

Water - 1/2 cup
Instant Dry Yeast - 1/2 tsp
Sugar - 1/2 tsp
Flour - 1 1/2 cups,divided
Olive oil - 2 tbsp,divided
Salt to taste
Garlic paste - 1/2 tsp
Italian seasoning/Oregano - 1 tbsp
Amul cheese cube - 1,grated

Method

In a mixing bowl,add water,yeast and sugar and keep aside for 5-10 minutes or until the yeast bubbles up.

Mix in 1 cup of flour,1 tbsp olive oil and mix in until the flour is blended in.Cover and let it rise until it doubles-about 45 minutes to an hour.

To the doubled sponge,mix in the rest of the flour,salt to taste and garlic paste and again mix until the flour is blended in.

Now knead the flour for about 5-10 minutes or until the dough becomes smooth.Let it rise for another hour or so until it doubles.
Smear a baking sheet with olive oil and preheat the oven to 200C.
Flour your counter top and roll the dough to a rough elongated circle.Top with the grated cheese and fold the dough to resemble a semi circle shape.
Transfer it to the baking sheet and smear the rest of the olive oil on top and top with the seasoning/oregano.
Cut into strips using a pizza cutter and bake for 12-15 minutes or until the bread is golden brown on top.

Eggless Mango Cake (Mango Loaf Bread)

Ingredients

 taken from Sharmis Passion

• Maida - 1 cup (135 gms)
• White Rava(fine variety) - 1/2 cup (60 gms)
• Mango - 1 big sized
• Walnuts chopped - 2 tbsp
• Granulated Sugar - 3/4 cup (165 gms)
• Curd - 1/4 cup (60 ml)
• Olive oil - 2 tbsp
• Baking soda - 1/2 tsp
• Baking powder - 1 tsp
• Salt - a pinch
• Cardamom powder - 1/2 tsp

Method:

1. Chop the mangoes and puree it without water to get a thick pulp. Keep aside.
2. Sift maida, baking soda, baking powder and salt atleast twice for even spread of baking powder and soda.Now add rava to the maida mixture, keep aside.
3. In a seperate bowl, add oil,yogurt, mango pulp, cardamom powder,sugar and mix well till sugar is completely dissolved.
4. Now add the curd mango mixture to rava maida mixture slowly and mix until a thick batter is formed. Add chopped walnuts and mix once. Reserve 1 tbsp of walnuts for topping.
5. Preheat the oven at 190 deg C for 10mins. Meanwhile grease the pan with little oil and sprinkle maida. Arrange butter paper if you use it(I use for most of the cake for easy unmoulding).
6. Transfer the batter to the cake pan. Top the cake batter with remaining chopped walnuts and bake it for 35-40mins at 190 degree C.In my OTG it took exactly 40mins for the mango bread to get baked.
7. The top would have turned to a golden brown color by this time. Check with a toothpick in the center of the cake and if it comes out clean then ur cake is done.Cool it for atleast 15mins before you unmould and slice them.

Cocoa Chocolate Sauce

Cocoa Chocolate Sauce

Ingredients

• 1½ cups of milk
• 1 oz (30 g) of butter
• 4 tbsp of sugar
• 4 tbsp of Cadbury's cocoa powder
• 2 tbsp of cream
• 1½ tbsp of cornflour
• ½ tsp of vanilla essence

Method

1. Blend together the milk, sugar, cocoa powder and cornflour with a whisk until a smooth paste has formed.
2. Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil.
3. Reduce the heat and simmer for 2 minutes.
4. Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture.
5. Finally, add the vanilla essence and the cream and stir well.
6. Serve the sauce warm with your favourite pudding.

Methi Corn

Ingredients

To Be Grounded Into A White Paste

2 large onions diced

2 tbsp cashew nuts (kaju)

3 tbsp watermelon seeds

2 almonds (badam)

1/2 cup milk

Other Ingredients

2 1/2 cups chopped fenugreek (methi) leaves

3 tbsp oil

1/2 tsp cumin seeds (jeera)

2 tsp green chilli paste

1 tsp nutmeg (jaiphal) powder

1 tsp cinnamon (dalchini) powder

2 1/2 cups boiled sweet corn kernels (makai ke dane)

salt to taste

Method

Apply some salt on the fenugreek leaves and keep aside for 10 minutes.

Drain and squeeze out the excess water. Keep aside.

Heat 1 tbsp of oil in a broad pan, add the fenugreek leaves and saute on a medium flame for 3 to 4 minutes.

Remove from the flame and keep aside.

Heat the remaining oil in the same pan and add the cumin seeds.

When the seeds crackle, add the prepared white paste,green chilli paste,nutmeg powder,cinnamon powder,salt, boiled corn and sauteed fenugreek leaves and cook on a medium flame for 3-4 minutes.

Serve hot.